Method

Roughly slice the garlic cloves and put them in a small pan with the milk, anchovies and heat . Simmer slowly for 5- 10 minutes until the garlic is soft and tender – don’t worry if this splits a little.

3.

Remove from the heat and blitz till smooth and creamy.

4.

Return to a very low heat and add in the butter and stir gently to combine.

5.

Finally add the cream stirring for one to two minutes.

6.

Pour the bagna cauda into a fondue and keep warm over a lighted candle. Enjoy by dipping in the raw vegetables in the warm dip with some fresh crusty bread on the side. By adding some fresh fish this makes a stunning pasta sauce too.

Nutritional information

Nutritional analysis per serving (6 servings)

Energy166kj

Fat Total17g

Saturated Fat10g

Protein1g

Carbohydrate2g

Sugar1g

Sodium37mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.